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As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Five-spice Pork Meatballs in Noodle Broth
A warming noodle broth starring our free-range British pork mince, flavoured with Chinese five-spice. To the pot, we chuck in fragrant ginger and crispy pak choi. Then umami-tamari and rice wine vinegar for more oomph. Finish off with handfuls of fresh-cut mint and coriander.
Prep in 10
High protein
5 plants
Serving size
Ingredients
- 2 pak choi
- 2 tbsp rice wine vinegar
- 1 onion
- 200g brown rice noodles (Brown Rice Flour, Water)
- 4cm fresh ginger
- 1 handful of fresh coriander
- 1 tbsp cornflour
- 2 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 25g honey
- 1 tsp Chinese five-spice (use half) (Cassia Ground, Fennel Ground, Ginger Ground, Star Anise Ground, Ground Cloves.)
- 3 spring onion
- 1 handful of fresh mint
- 500g free-range pork mince
Nutritional Information
Calories: 572
Protein: 31g
Carbs: 50g
Fat: 28g
Five-spice Pork Meatballs in Noodle Broth
A warming noodle broth starring our free-range British pork mince, flavoured with Chinese five-spice. To the pot, we chuck in fragrant ginger and crispy pak choi. Then umami-tamari and rice wine vinegar for more oomph. Finish off with handfuls of fresh-cut mint and coriander.
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Cooking Instructions
- Boil a kettle. Roughly dice the onion. Finely slice the ginger into thin strips. Heat a large saucepan with 1 tbsp oil on high heat. Add the onion and ginger and cook for 3-4 mins, until deep golden brown.
- Dissolve the cornflour in a jug with 50ml water and top up with 750ml boiling water. Add the cornflour mix, honey, tamari, vinegar and half the five-spice to the pan. Simmer for 5 mins.
- Generously season the pork with sea salt, then form into 16 meatballs. Roughly chop the pak choi into bite-sized pieces. Slice the spring onions into 3cm pieces. Add the meatballs, pak choi and spring onions to the broth. Simmer for 10 mins. Season to taste with a pinch of sea salt.
- Heat a large saucepan filled with salted boiling water on high heat. Add the noodles, gently separate with a fork and boil for 3-4 mins, until cooked. Drain, then rinse under cold water. Pick the mint from the stalks and roughly chop with the coriander. Stir half the herbs into the broth.
- Serve the noodles in bowls and ladle over the broth. Top with the meatballs and veg. Garnish with the remaining herbs.
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